Stewed Turkey,Breadfruit, And Pigeon Peas/Pavo Guisado, Panapen, Y Gandules

 

 

Hi everyone! I decided to take time out from blogging for a while and refresh my ideas, as well as accommodation issues. I realised in that time, that I had a small backlog of recipes that I hadn’t posted. So without further ado, I give you this recipe as a filling and flavourful dinner and light stew for the blustery and slightly warmer spring days.

INGREDIENTS

1 Smoked Turkey Wing-these are hot smoked, albeit a little bit tough, and require extra cooking to tenderize it. Buy these from a specialist store or Halal/Kosher butcher.

1 Medium to Large piece of Breadfruit-Breadfruit is a starchy vegetable that grows in tropical climates like the Caribbean, Various countries in Africa, and Asia.  http://www.nutrition-and-you.com/breadfruit.html

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SPICE MIX(To be ground in a coffee/spice grinder):

Powdered Ginger, Pimento Allspice Berries, Coriander Seeds, Crushed Chilli Flakes, Cumin Seeds, Nutmeg, and Bay Leaf.. All to taste, add in small quantities.

Pigeon Peas, around a cup and 1/2. I used fresh-frozen peas, but you can use canned if desired.

Pigeon Peas, frozen
These are used in Caribbean cultures, in lots of savoury dishes, particularly in the Jamaican and Puerto Rican dishes, Rice and Peas/Arroz con Gandules.

1/2 Onion,1/2 Bell Pepper and 1/2 Spring Onion, chopped

2 Cloves of Garlic, crushed

Oil to sauté

**NOTE: Be very careful with SALT, as there is salt in the wings. Do not add any salt until near the end of cooking time, if you feel the dish needs it.

 

METHOD

Firstly, if you haven’t sliced the meat from the wings, slice in a motion away from you with the knife. Reserve the meat and the bones-This will enrich the broth that everything will cook in.

Sliced Smoked Turkey
Sliced Turkey, with the bones reserved.

 

 

 

 

 

 

Chop the onion and crush the garlic.

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Blend the spices together and set the pan to heat. Fry the onions, and garlic for around 7 minutes.

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Then add the spice mix and pigeon peas, and meat, with around 500 mls of water, or at least to cover the mixture. Simmer for at least 45 minutes to an hour or the meat is tender.

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Meanwhile, peel and chop the *breadfruit into pieces, removing the seeds. Then set a pot to boil, and add the peeled, cut and washed bread fruit.

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Cook for at least 20 minutes, be sure to time it so that doesn’t get too soft, but just tender. Check the peas(Which should be tender with a brown/deep green colour) and meat, and if both are to the level of tenderness desired, add the pieces of breadfruit. Cook for a further 10 minutes for the breadfruit to absorb the flavours.  Stir well, being careful not to break the pieces of breadfruit, lower the heat.

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Check seasoning, and serve with other vegetables and rice if desired, even on its own. Disfrutalo!!

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*HOW TO PREPARE BREADFRUIT- Firstly, you will have to cut the piece of breadfruit into chunks. Afterwards, hold the piece of breadfruit in one hand; and then using a knife, with the forefinger resting on the top side of the knife, and the thumb resting below the blade part of the knife. Push down with the forefinger, slowly moving the thumb slowly and steadily, to avoid injuries from the knife. Continue until the skin has come away, repeat to get rid of the skin on all the pieces. To remove the seeds, use the same motions.

 

Stewed Butter Beans/Habas Mantequillas Guisados

Hello my lovelies! I’m back again with a new vegan and vegetarian recipe for the cold winter. 

INGREDIENTS


Around 250 grams of Butter Beans soaked for 8 hours at least.
1 Onion chopped,     

2 Cloves of Crushed Garlic or more to taste

1/4 of a Sweet Pepper diced,

A Few Sprigs of Fresh Thyme.

SPICE MIX

1 Tablespoon of  Aji Amarillo Chilli-This medium hot chilli powder is from Peru,and has an intense sweetness and smoky flavour. Ideal in dishes when mild fruity heat is required.

1 Teaspoon of Shahi Kala Jeera(Black Cumin Seeds)-These cumin seeds have an intense smoky and nutty flavour, and go well with red meats and vegetables that need serious flavour injection.

1 Teaspoon of  Cinnamon or less

1 Teaspoon of Powdered Ginger

1 Teaspoon of Pimento(Jamaican Allspice Berries)

**1 Tablespoon of Fish/Crayfish Powder(Very Optional, if totally vegetarian do not add.)

Sea Salt and Black Pepper to taste

*1 Small Strip of Ghost Chilli(Optional, just for contrast of flavour and heat level.

Olive oil for sauteeing

METHOD

Drain the beans, and boil in lightly salted water, for at least 45 minutes in a pot, or cook for 20 minutes in a pressure cooker, until tender. 


Sauté the onion and pepper adding garlic and spice mix-Grind spices in a mortar and pestle/electric grinder first.


Add the beans when they have cooked, to the pot with the spiced onion mixture. Add the crayfish/fish powder. 

Add water, and allow to bubble for ten minutes. After this time the stew will be ready. Serve hot with rice,bread assortment of vegetable dishes or alongside a meat dish.


Disfrutalo!!

Stewed Pigtails With Pepita Seasoning #2/Cola De Cerdo Con Sazón De Pepita #2

Hello all!! Like the previous post, Time To Make Lemonade, which details the onward struggle to turn Mariposaoro into a known and viable business; I have come up with how to showcase using my Pepita Seasoning on foods. rather than using it as a sandwich filling and dip. In this recipe, I am using my Pepita Seasoning #2 with pigtails, stewed with a few aromatics and served over rice. Oxtail could be a good substitute, but add the seasoning  in the last hour of cooking time, unless using a pressure cooker like I have for this recipe.

INGREDIENTS

Around 1.5kgs Of Pigtails/Oxtails, washed in lemon juice and water and drained.

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Cumin, Ground Ginger, Pimenton Dulce, Tomato Paste,Pepita Seasoning, and Ground Pimento.

1/2 a Jar of Pepita Seasoning #2-This is a vegan friendly seasoning, created by me with a base of pumpkin seeds, onion, bell peppers, dried limes, rosemary and parsley.

Click here for Pepita Seasoning#2 recipe

 

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Pepita Seasoning#2

1 Teaspoon of Ground Ginger, Pimenton Dulce(Smoked Paprika), and Ground Pimento.
1 Tablespoon of Tomato Paste

Method

Firstly, put the meat into a pressure cooker, filling it until it just covers the meat. Cover, and if using oxtail pressure cook for around 45 minutes on high heat for  around 25 minutes, turning down for the remaining 20 minutes. If cooking the original meat, the pigtails, cook on high heat for 20 minutes, then on lower heat for 10 minutes.
Cooked boiled pigtails
Cooked boiled pigtails

When the meat is cooked, drain the water and set aside. In another pot, fry the seasoning in a small amount of oil, adding the spices and tomato paste. Do this for at least 5 minutes.

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Afterwards, add the meat, and leave on a bubbling simmer in the pot for around 10 minutes, adding at least two cups of water or around 500mls.

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Pigtails simmering

The end dish should have a lovely velvety sauce, which is thick and flavoursome.  Stir to prevent from sticking. Serve hot with rice, potatoes, cassava, and salad…. If you’re like me, perhaps some wine too! Disfrutalo!!

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Pigtails, Rice and Salad with Wine

 

 

 

Octopus With Pumpkin Greens-Pulpo Con Verduras De Calabaza

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SERVES AROUND 4-5 PEOPLE

INGREDIENTS

*1kg of Octopus, cleaned,in lime juice and water,skinned and chopped-See link at the bottom of the page to see how to clean this.

1 Onion sliced
2 Crushed cloves of Garlic
1 Tablespoon of Herbes De Provence-A mixture of herbs from the South of France, which uses lavender flowers.

1 and 1/2 teaspoons of: Smoked (sweet) Paprika,Garam Masala(Less),Coriander,Annatto Powder.

Tin of Tomatoes
**Half a packet of Ugu(Dried Pumpkin Greens/One bunch of Pumpkin Greens-See link at bottom.

Oil to sauté
Fish Stock cube(Optional) or simply salt and pepper to taste

Ghost Chilli powder to taste(I put around half a teaspoon, but you can omit this or use milder chillies, like Jalapeños.)

METHOD

Firstly, clean the octopus, stripping away the skin,and scraping away the innards. Rinse the now chopped octopus, in lime juice and water. Set aside, and slice onions and crush garlic.

Put a pan to heat with some oil. Sauté the onions and garlic, until soft then add spices, including annatto. Add the octopus and allow it to begin to steam in its own juices. Add the tomatoes and stock cube if desired. Check seasoning.

Soak the pumpkin leaves for around 10 minutes in hot water, and then when softened,rinse in changes of water, until free of grit. Do this for the fresh greens-without pre-soaking.

Cover and leave to simmer for around 45 minutes to an hour,or until tender. For the fresh greens,add them to the stew about halfway through cooking time.

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Serve hot with pasta,rice,boiled yucca or yam or any starch of choice. Disfrutalo!!

**LINKS OF INTEREST (To prepare Octopus and Pumpkin Greens/Leaves)**

Sausage And Pumpkin Leaf Pasta

Octopus And Spinach Rice

Lamb With Ghost Chilli, Herbs And Cardomom

Lamb again!!! But this time its, got one of the hottest chillies in the world with subtle spicing from Cardomom, Herbs de Provence and smokiness from pimentón dulce!

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INGREDIENTS

4 Lamb Chops, washed in salt water and drained
1 Red/Purple Onion, sliced
1 Clove of Garlic crushed
1/2 Teaspoon of Herbs De Provence-A French herb mix of thyme,marjoram, and other herbs, notably lavender in traditional Provençal Style.

Spice mix(1/2 Teaspoon each):

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Mustard seeds
Fennel seeds
Smoked Paprika(1 Teaspoon)
*2 Cardamom pods
**Half a Naga Chilli
Coarse Sea Salt to taste
Amchoor (Unripe Mango Powder)

METHOD

Firstly, wash and drain the lamb.
Grind the spice mix, and sprinkle the mix over the lamb,as well as the Herbs de Provence. Heat a pan and brown the meat.

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When they are browned, set aside, and fry the onions and garlic for around 5 minutes. Add the meat and water to cover the meat. Cook for around 20 minutes or until desired tenderness. Serve with rice and salad, or any other starchy side dish of choice, and vegetables. Disfrutalo!!

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*Crush pods with a cleaver,by pressing lightly on the blade. You will hear a ‘click’ sound, which means that the pod has split. Tap the seeds into the spice grinder.

** This is one of the most intense chillies, that you can get! Use half for a tingly effect, one for full on intense burn!!

Lamb Chops In Sundried Tomato Sauce/Chuletas De Cordero En Salsa De Tomates Secados Por Sol

Hello all!! Being in Spring mode(Summer still hasn’t arrived in England!! ) this recipe is a lamb chop one! I don’t always eat lamb.. Its not my favourite meat(I’m more a beef/pork person!) but I noticed its underused on my blog.

Time to change that today! This recipe uses sundried tomatoes, red/purple onion,fresh thyme and aromatic spices which compliment the lamb. Its slightly sweet, spicy and savoury and perfect with baby new potatoes and any greens available. I served mine with okra and had beans and rice. Use what you have.. It should work well with pasta twists also!

INGREDIENTS

4 Medium sized Lamb Chump Chops, cut in half if desired, and washed and drained.

SPICE RUB:

4-5 Cloves,
1/2 Teaspoon each of Coriander Seeds,Cumin Seeds,
and Fennel Seeds,
ground into powder in a spice grinder.

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ONION-HERB PASTE

1 Red/Purple Onion,Handful of Fresh Thyme (cut away bits that are too hard,and use the green softer parts with the leaves),
Piece Of Scotch Bonnet (Optional),
Oil,
1 Clove of Garlic,
Around 6 Pieces of Sundried Tomatoes.

Blend all into a paste, and set aside.

Salt
Oil to fry,
1 Bay Leaf

METHOD

Grind spice blend in the electric grinder, and sprinkle this on the washed and drained meat, rubbing the seasoning on. Add a sprinkle of salt.

Heat some oil in a pan and brown the meat. Add the bay leaf to flavour the oil.

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Prepare the onion and herb paste by combining all the ingredients in a mini food processor. Set aside, until meat has browned, and then fry for a few minutes. Add meat and water, covering everything.

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Leave to simmer, for around 2 hours maybe less depending on thickness of meat pieces. Check seasoning and serve hot with vegetables and rice, pasta or potato. Disfrutalo!!

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Pork And Pumpkin Stew/Guisado De Puerco Y Calabaza

Here is a new dish, with some sunshine colours.. Seeing as the sun hasn’t come out in London, England!! You can use any meat you wish, just increase or decrease the cooking time! Add as much colourful vegetables as possible.. Pumpkin adds a lovely sweet finish, but squash or swede can be a lovely addition to this stew!

SERVES 4-6

Meat:

1kg of Pork Belly Strips
2 Cloves of Garlic,chopped
1/2 teaspoon of Coriander,Garlic (powder),Dried Basil,Dried Sage,Mace,Turmeric or to taste
1/2 Scotch Bonnet Pepper(Optional)
Salt to taste
2 Bay Leaves

1 Onion chopped
1Red Bell Pepper diced
1 Large Slice of Pumpkin,peeled,washed and diced
Olive oil for frying
White Rice and Steamed Savoy Cabbage/Kale to serve

METHOD

Wash and drain the meat and rub spices into it. Set aside and chop onions,bell pepper, scotch bonnet pepper, garlic and pumpkin.

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Put these aside,and set a pan to heat with olive oil. Place the meat a few pieces at a time and allow them to brown.

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When you have finished browning the meat in batches. Fry the onions,peppers, and garlic until softened add the meat and add water to cover. Leave to simmer for around 30 minutes or until tender.

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Add the pumpkin pieces and cook until the pumpkin is tender, around 10 minutes. Serve hot with rice and cabbage/kale. Disfrutalo!!

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Kingfish In Sauce-Kingfish En Salsa,

Kingfish is a type of fish that belongs to the mackerel family. It is a firm and meaty fish with a small amount of bones. This is a simple recipe with subtle spices to compliment the fish.

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1 Packet of Kingfish,washed in lime juice and water
1 teaspoon each of: Smoked Paprika, Salt(Maybe less),Black Pepper, Garlic Powder, Chilli(Or to taste).

For the sauce:
Half an Onion and 2 Spring Onions, chopped
Garlic powder and Smoked Paprika to taste
Deseeded Scotch Bonnet Chilli sliced
3 Pieces of Star Anise
Oil for lightly frying

METHOD

Clean and dry the kingfish, and season. Set a pan to heat, with some oil and fry the fish until browned and cooked through. Be careful not to make it dry or too crispy.

Chop the onion, and spring onions, fry them lightly adding the spices including the anise, and tomato paste. Fry until softened, and the tomato paste becomes darker red in colour.

Add water, and some seasoning to taste. Add the fish and leave to simmer for 10 minutes-Don’t worry the fish is a firm fish and will still be succulent during this time. Reduce the sauce, and serve with steamed rice or pasta. Disfrutalo!

Beef In A Spiced Red Wine Sauce-Carne De Vaca En Salsa Tinta Especiada

This is an easy and lovely take on beef bourginon… But Dinie style!! A tip for you: taste a few wines in order to know what compliments the meat you are using.

SERVES 4-6 PEOPLE

INGREDIENTS

Beef Brisket about 500-750 grams
1 Onion
Half A Can Of Tomatoes
4-5 Cloves of Garlic
2 Level Teaspoons of Black Mustard and Cumin Seeds
2 Teaspoons of Sichuan Peppercorns
1 Teaspoon Paprika
1/2 A Teaspoon of Mace and Chilli powder

Cracked Black Pepper and Salt to taste
1 Cup of Red Wine-I used Carta Roja Monastrell Syrah wine, which is a light fruity and slightly spicy red wine.  Use Californian Merlot, as an alternative! Other light and fruity tasting reds would do.
Rice/Mashed Potatoes to serve

METHOD

First, chop the onion and crush the garlic. Wash and season the meat(grinding the seeds and then massage the meat). Brown the meat,for around 10 minutes or evenly browned on a medium high heat. Be careful not to burn the meat and spices. Take out the meat pieces and soften the onion and garlic.

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Add the meat back into the pot and add the wine allowing the alcohol to cook a little, then add water to cover. Lower the heat. Cook for around 1 1/2 hours or until tender. Turn the heat up to reduce the sauce if needed. Taste for seasoning and serve with black beans and rice(moros y cristianos), mashed potatoes or polenta.

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Turkey Gizzards With Greens/ Mollejas De Pavo Con Verduras

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Hi WordPress fans!! I promised you a recipe last week or so, and finally after all that wait, here it is! Its a typical fusion food mix, using offal and dried greens!

The meat in question, may be adventurous for some, but is a cheap,tasty and nutritious meat that can be prepared numerous ways. Dominicans and Puerto Ricans, serve Gizzards(innards of poultry like chicken and turkey! Don’t be put off by what cut of meat it is- they are delicious!), as part of a dish called Guineos con Mollejas en Escabeche(Green Bananas with Gizzards in Escabeche)!
http://sazonboricua.com/guineitos-en-escabeche/

In Nigeria, they call them small chops(Snacks like Suya Barbecue) or it is stewed with other meats.. In The Deep South, and maybe parts of the Midwest, they are coated in fried chicken flour mix and deep fried!

This recipe uses this underused meat, and an unheard of ingredient.. DRIED PAK CHOI! In Chinese supermarkets, it may also be known as Dehydrated Coles, and they make a great addition to soups and stews like this one.

SERVES 4-6 PEOPLE

INGREDIENTS

**1kg of Turkey Gizzards, scraped of all fat and sinew. Cut into bitesize pieces.**
1 Onion, chopped
2 Stalks of Celery, chopped finely
2 Cloves of Garlic, crushed
2 Teaspoons of Dried Basil, and Oregano
Chicken Stock(Optional)
3 Teaspoons of Coriander powder
1 Can of Chopped Tomatoes

2 Handfuls of Dehydrated Coles/Dried Pak Choi, rehydrated with hot water for 30 minutes or until pliable. Drain, rinse, and chop into bite size pieces.
Salt and Black pepper to taste
1 Teaspoon of Amchoor(Dried Mango Powder, used to tenderize meats.)
1 Tablespoon of Oil

METHOD

Firstly, clean and wash the gizzards, in lemon juice and water. Set aside to drain. Chop the onion, celery and crush garlic. Then fry them in a heated pan, on a moderate heat, adding the spices and then the cleaned gizzards.

Try to coat the meat in the spices and brown the pieces lightly. Add water or chicken stock, covering the meat. Also add the pak choi and tomatoes. Lower the heat, and leave it to cook for around one and a half hours, or until the meat and pak choi are not chewy. Check seasoning and reduce the sauce. Serve with rice, noodles, or whatever starch and vegetables you wish to enjoy with this meal. Disfruta!!

**HOW TO CLEAN GIZZARDS**:

Use a small knife and on the plump part of the gizzard, hold the meat and use the knife to scrape and pull the fat away. Use your thumb and forefinger to make a scraping and light tugging action.

To remove the thick skin(it may look yellow to light brown in colour.) on the flat side of the gizzard, make a steady pulling action to gently peel the skin away. When done, cut into bitesize pieces(Especially turkey gizzards, as they’re quite big) and wash the meat in lime juice and water.